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Recipe Mini Eclairs with Violet Essence Icing

Angela MooreWednesday, August 20, 2014

I have discover choux pastry with this easy bake Mini Eclairs with violet essence icing. I was inspired by the Rose Eclairs I had at my Fortnum and Mason Afternoon Tea, this was my first time at making choux pastry, which I have to say is one of the easiest pastries to make - or is that just beginners luck.

Recipe for Eclairs with Violet Essence Icing

This recipe creates a light fragrant petite cream cake, that taste of Summer. The Mini Violet Eclairs recipe was the perfect edition for the recent Afternoon Tea held in the garden last month.

Remove saucepan from heat, add flour and stir quickly. The mixture will form into a soft dough, leaving the saucepan sides clean.

Allow to cool slightly, then gradually add the egg and beat hard until you have a smooth and shiny mixture.

Place the mixture into a piping bag, use a wide round nozzle or just snip the end off a piping bag.

Piped Choux Pastry for Eclairs

Pipe onto the lined baking tray. For the mini eclair pipe the mixture to a length of 8 cms. If you do not have a piping bag then use spoons dipped in water and place blobs of the mixture you will end up with choux pastry like those used in profiteroles.

If your piping is not very even or one of the ends is sticking up, dip a fork in water and slightly even the piped mixture. But do not squish it!

Bake in oven for 10 minutes on 200 degrees c. Bake for a further 12 minutes on 180 degrees C.

Turn off oven and remove pastry from oven, make a small slit at the end of each eclair, then place back in oven to dry out for 5 minutes.

Then leave to cool on a wire rack.

Mini Eclairs Recipe

Filling with creamFill the choux pastry fingers with double cream, whipped to a thick but soft consistency, so that you can still pipe it. You can either pipe the cream into the choux finger using a special eclair nozzle. Or you can cut the choux finger in half sideways and then add the cream.

gradually add the water to the icing sugar, mixing gently at first then whisk well to remove any lumps.

Add the drop of essence, taste the icing to see if you need a drop more.

Add a tiny amount of the food colouring, you want to a achieve a light lilac colour.

You should have a thick but spreadable consistency.

Either spread the icing with a palette knife or dip the eclair into the icing to cover the top.

Leave to set on a wire rack.

Mini Eclairs Recipe with Fragrant Violet Icing

I am entering my Mini Violet Eclairs into Recipe of The Week hosted by A Mummy too. Also into CookBlogShare hosted at Super Golden Bakes. Finally also joining in with this weeks Bake of the Week specially hosted by Hay in a Day

Eclairs and choux are my weakness and favourites since I was little. I have to say I find eclairs a lot trickier to pipe successfully but yours look perfect. Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/and Google+https://plus.google.com/u/0/communities/107696809290414888934

Ooh lovely, I haven't made eclairs in ages and I love the idea of using violet essence. Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)